I'm trying various recipes using rosemary I've been growing. This was the best one so far.Rosemary burns easily, so cook the potatoes until crispy before adding the rosemary. The results will be nice and crispy with dense and floury insides. Recipe by Kumipaddo

I won a draw to become a recipe tester for Ajinomoto soup stock.Cover with plastic wrap when microwaving. New potatoes can be eaten with the skins on. You can cook them whole (until a bamboo skewer goes through one easily) then cut them. If you cut them before cooking them, the skins will come off. Let them cool down a bit before cutting. Don't burn yourself. (I used a 500 W microwave.) Recipe by Shampoo hat

Yummy!

Such a great side dish to go with seafood. Salty and garlic crisp skin with a hint of rosemary and slightly sweet on the inside!

Awesome Side Dish!

My sons don't eat simmered satoimo (taro root) - this is the only simmered dish they get excited about. I make this whenever I find new potatoes.Since the skins are left on, the flavoring will not penetrate to the inside so the potatoes don't become too rich in flavor. Be modest with the amount of sugar so that the simmering sauce doesn't get too strong. Adjust the amount of sugar to taste. Recipe by Hoink

While we were out eating dinner, my husband told me that out of all potato dishes, German potatoes are his favorite. So I thought that I would try to make better German potatoes than the one we had that night.If you're using new potatoes, you don't have to peel the skin. Just wash them well and remove any sprouts!-If you don't have any garlic powder:In the beginning of making this dish, cook some sliced garlic until crispy. Once crispy, remove onto a paper towel. When adding the seasonings, grab the crispy garlic and crush them in the palm of your hand when adding to the dish. Recipe by asaco*

My mother used to make this every year when new potatoes were in season.When simmering the potatoes, turn them over occasionally so that they cook through evenly. Adjust the heat and take care not to let all the simmering liquid evaporate before the potatoes are cooked through.You can use any miso you like, but I recommend using a smooth kind with no grains for a better looking dish with a smoother feel. For 3 to 4 servings. Recipe by La Land

Quick and easy!